Ingredion: From gelatin and BVO replacement to ‘slight slipperiness’ and the ultimate mid-calorie juice
Next we hit the show-floor and got a whistle-stop tour of the Ingredion booth, which was showcasing product prototypes including a juice with 50% less sugar (made with the new DOLCERRA sweetness and texture system featuring Enlighten stevia, clean label texturizers and a natural mineral-based flavor modulator).
Ingredion - which launched the new DULCENT line of high intensity sweeteners at IFT comprising aspartame, sucralose and acesulfame potassium - also showed visitors how you can pull 55% of the fat and all of the egg out of a spoonable salad dressing by using a modified starch without any compromise on taste or texture.
But one of the most interesting breakthroughs the firm has made recently relates to gelatin replacement, said marketing communications director Marc Green. "We think we've finally cracked the code.
"A lot of people have been trying to replace gelatin with various starches, hydrocolloids and pectins to reduce cost or because they want a vegetarian or kosher product, but it's extremely hard to replicate its qualities, especially melt-away and slipperiness. But we think we've finally done it."
The solution - demonstrated on the booth in a yogurt - combines a waxy maize-based modified food starch and a potato-based gelling maltodextrin, creating a yogurt with a smooth and non-powdery mouthfeel, firmness and viscosity similar to yogurts produced with gelatin, said Green.
Pictured above: Adams Berzins, food scientist and principal technologist at Ingredion.
